Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt for every 4 quarts of water to enhance the pasta's flavor.

Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Once cooked, reserve 1 cup of pasta water and then drain the pasta using a colander. Set aside.

In a large skillet, heat the olive oil over medium heat. This will help to infuse the oil with flavor from the garlic.

Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.

Add the halved cherry tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes begin to burst and release their juices.

Season the mixture with red pepper flakes, salt, and black pepper. Stir well to combine all the flavors.

Add the drained pasta to the skillet with the burst cherry tomatoes. Toss to combine, allowing the pasta to soak up the sauce.

If the pasta seems dry, gradually add reserved pasta water, a little at a time, until you reach the desired consistency.

Remove from heat and stir in the fresh basil, mixing well to distribute the flavor.

Plate the pasta and drizzle with a little extra virgin olive oil for added richness.

Top with grated parmesan cheese if desired, and serve immediately while hot.